Tuesday, January 19, 2010
Flaky Scones, a cup of coffee and an interesting book on a cold snowy day, what else can u ask for? I never cared for the coffee house goodies. When we moved to MI from GA, we brought very few things and surprisingly it din’t have our coffee maker. When DH comes back from work , he’ll ask “ shall we go and get a cup of coffee”. “Oh Yeah” I was waiting for that, lucky for us there is a “Biggby”near by. It’s there I first tasted these; it pairs well with coffee, tea, hot cocoa . Very versatile dough, you can add anything that you like for eg: chococlate chips, cinnamon, raspberries or don’t add anything and you get the plain scones. The simple secret behind a flakier scone is that the butter should be very cold, the colder the butter the flakier the scone.
Flour- 2 cups
Sugar- ½ cup
Baking powder- 2 tsp
Baking Soda- ¼ tsp
Lemon Zest- 1tsp
Milk- ½ cup
Sour cream- ½ cup
Unsalted butter- 1 stick/ 8 tbsp
Fresh/ Frozen Blueberry- 1 ½ cups
Preheat the oven to 425 degrees
Grate the butter and keep it in the freezer. Grating the butter will avoid butter lumps in the dough. If you are using fresh blueberries, keep it in the freezer for 1-2 hrs. This will stop the blue berries from bleeding when added to the dough .If it’s frozen, don’t thaw it.
In a bowl sift flour, baking soda, baking powder, sugar and salt. To this add lemon zest and frozen grated butter. In another bowl add milk and sour cream. Mix well. Add this to the dry ingredients and stir just until the dough comes together. The mixture should look like coarse crumbs. Do not over mix the dough.
Transfer to a lightly floured surface and then pat and roll, the dough 4-5 times. If it gets sticky add more flour on the surface. Roll out the dough into a circle or square that is about 12 inches.
Fold it into square and freeze it for 10mns.
Heavly flour the board and roll the frozen dough again into a square. Spread the frozen blueberries on the dough and slightly press them down.
Start rolling the dough from one end and form a tight log. Cut this log into 4 pieces. Cut each piece into two triangles.
Line a cookie sheet with parchment paper. Place the scone on the baking sheet and brush it with melted butter or egg wash. You can sprinkle some cinnamon or sugar on top of this, that’s optional. Bake it for 18- 20mns. Once it’s done, cool them on a wire rack and enjoy with butter or preserves.